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Pistachiomolé

U.S. chef, Robert del Grande, has added his own twist to the popular guacaomolé dip with the tasty crunch of American pistachios. Break out the chips and enjoy the flavorful Pistachiomolé.

Featuring American Pistachios

Ingredients

250 g	pistachio nuts
2	ripe avocados
¼	white onion, finely diced
1	serrano chile, stemmed, seeded & minced
8 g	cilantro sprigs
2 tbsp	extra virgin olive oil
1 tbsp	fresh lime juice
½ tsp	coarse salt
¼ tsp	black pepper
	Garnishes
38 g	pistachio nuts, crushed or finely chopped
	cilantro sprigs
	lime wedges
	tortilla chips

Step 1
Lightly toast the Pistachio nuts. Finely chop or process in a food processor.
Step 2
Seed and peel the avocado. Dice the avocado.
Step 3
Combine all of the ingredients in a mixing bowl. With a spoon, stir the mixture while lightly mashing the avocado. Do not over process – the mixture should have a slightly coarse texture.
Step 4
Transfer the Pistachiomolé to a serving dish. Sprinkle the surface with the crushed Pistachios.
Step 5
Garnish with the cilantro sprigs and lime wedges. Serve with tortilla chips.

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Appetizers, Gluten-free, Quick Meals, Sides, Snack, Vegetarian or Vegan

Pistachiomolé

Ingredients

Garnishes

Step 1

Step 2

Step 3

Step 4

Step 5

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